9/29/13

Ethiopian Spiced Sweet Potato Fries


It's that time of year when our cooking minds turn towards pumpkins, baking, and warm dinners. I had a small bag of organic sweet potatoes and wanted make something for dinner with them that involved cinnamon, but I didn't want to use sugar, so I researched different spice mixtures. I thought maybe to go with a Moroccan style spice which often use cinnamon, but then I came across recipes for classic Ethiopian spice mixtures and decided to try making berbere instead (recipe here). The mixture is spicy, so you may want to cut way back on the chillies if you don't like their heat.

I used the recipe above and ground the whole spices in a coffee grinder.

To make the sweet potato fries:

Preheat and oven to 425 degrees. Peel and thinly slice the potatoes (about 1/4-1/2" thick). Line a baking sheet with parchment paper and evenly coat it with spray oil. Lay the sweet potatoes in a even, single layer and give them another light spray of oil. Place sheet in oven and cook for about 15 minutes, flip potatoes, and cook for an additional 10-15 minutes (or when they can be easily pierced by a fork and are evenly browned). Remove the potatoes from the oven and sprinkle with salt and about 1/2 - 1 TB of the berbere spice mixture. Toss to evenly coat and serve immediately.

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